Smoked Taco Dip: Easy, Cheesy, and Flavor-Packed Party Recipe
A Tex-Mex party favorite with layered smoky, cheesy, and savory flavors. This dip features seasoned ground beef, creamy cheeses, and vibrant toppings like tomatoes, olives, and jalapeños—all smoked to perfection. Great for gatherings, BBQs, and game days, served hot with crunchy tortilla chips.
Ingredients
- 1 lb ground beef
- 1 Tbsp taco seasoning
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- ½ cup diced tomatoes drained
- ¼ cup diced red onion
- ¼ cup sliced black olives
- ¼ cup chopped green onions
- ¼ cup pickled jalapeños optional
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- Preheat smoker to 250°F; add optional hickory/mesquite wood chips for smoke flavor.
- Brown ground beef in a skillet over medium heat; drain excess grease. Stir in taco seasoning and set aside.
- In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Spread this creamy base in a cast iron skillet or disposable pan.
- Layer cooked ground beef evenly over the base.
- Sprinkle cheddar and pepper jack cheese on top.
- Add tomatoes, red onion, black olives, green onions, and jalapeños if using.
- Place uncovered skillet in the smoker and smoke for 45–60 minutes until cheese is melted and bubbly.
- Garnish with cilantro before serving hot with tortilla chips.
Notes
- Substitute ground turkey or sausage for beef if desired.
- For stronger smoky flavor, use hickory or mesquite chips.
- This dip can be baked in an oven at 350°F for 25–30 minutes as an alternative.
- Prep up to 1 day ahead for convenience and enhanced flavors.
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